Thai Coconut Soup with Eggplant

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Savory and easy to make. You will get lost in the aroma of this coconut soup with eggplant.

Submitted by kimmers
Published on March 5, 2020
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 4 cups water

  • ½ cup coconut cream

  • 1 ½ tablespoons Thai red curry paste

  • 2 tablespoons lime juice

  • 1 tablespoon fish sauce

  • ½ tablespoon brown sugar

  • 1 teaspoon ground cayenne pepper

  • 1 Chinese eggplant, chopped

  • 1 (14 ounce) package soft tofu, drained and cut into cubes

  • ½ cup sliced mushrooms

  • 1 tablespoon chopped green onions

Directions

  1. Mix water, coconut cream, and curry paste in a large saucepan. Add lime juice, fish sauce, brown sugar, and cayenne pepper; cook over medium-high heat until boiling, 5 to 10 minutes.

  2. Add eggplant to the saucepan; reduce heat and simmer for 2 minutes. Add tofu and mushrooms; simmer for 7 minutes. Sprinkle with green onions and serve.

Cook's Note:

One (13.5 ounce) can of coconut milk and 3 cups water may be used in place of the 4 cups water and 1/2 cup coconut cream, if preferred.

Nutrition Facts (per serving)

448 Calories
37g Fat
32g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 448
% Daily Value *
Total Fat 37g 48%
Saturated Fat 20g 102%
Sodium 802mg 35%
Total Carbohydrate 32g 11%
Dietary Fiber 12g 42%
Total Sugars 11g
Protein 26g 52%
Vitamin C 14mg 16%
Calcium 744mg 57%
Iron 13mg 71%
Potassium 1192mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.